POLO RIDGE ELEMENTARY LUNCHROOM

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed yogurt smoothie box being held on TPHC without a start time recorded on TILT board. CDI: PIC placed time on TILT board.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salads cooling at a rate of 0.09F/min in plastic containers with lids inside reach in cooler. CDI: Salads were moved to walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: PIC separated cans for disposal.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site certification has expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken sandwich in hot holding unit at 117 degrees F. CDI, chicken reheated to 172 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed digital gauge not working in 2 door hot box and no ambient air thermometer located inside.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS items in Walk in cooler holding at 43-44F such as milk, yogurt and shredded cheese. Walk in cooler internal temperature was 45F. PIC stated walk in cooler was at 40F at time of cooler check today during morning cooler temperature checks. PIC relocated all TCS items into walk in freezer and contacted a technician who is scheduled to come around 2pm. PIC will not be utilizing walk in cooler for TCS food items until internal temperature is below 41F. VR-A verification visit will be conducted within 3 days to verify walk in cooler temp is maintaining below 41F.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not maintaining 41F or below. Repair

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility uses hot water as the sanitization method in their mechanical warewashing operation and the irreversible registering temperature indicator could not be located during inspection. VR-Verification visit within 3 days to check that an irreversible registering temperature indicator is provided at facility.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI-REHS educated the PIC on appropriate equipment that they must provide in order to comply.

***GENERAL COMMENT***: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cartons of milk in closed reach in cooler on the right side of serving line holding at 47f, left side reach in cooler was holding at 41F. PIC noted that the cooler for milk is stationary and milk is transported from the walk in to the cooler prior to lunch service. Rechecked reach in cooler to verify temperature of milk after reach in was closed for 30mins. Temperature read at 39F. CDI - REHS directed food service employee to keep reach in closed between serving lunch so that it will maintain a temperature of 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black mold accumulating on the tray of the stand alone ice dispenser. PIC stated that the maintenance team is responsible for the ice dispenser. REHS instructed food service worker to include ice dispenser in their daily cleaning routine to prevent mold growth. CDI

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee portioning and packaging ready to eat potato wedges into cups wearing one glove only on hand used to fill cups. Employee indicated that cups for potatoes were hard to separate and handle with gloves. Other hand bare with no glove holding cups while filling and contacting potatoes while they are placed into the cups. CDI - EHS directed employee to discard the wedges which had been touched/filled without glove use. Wedges discarded. Employee washed hands and changed into two gloves - one on each hand - to complete packaging of potato wedges.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of ready to eat burger patties in heated cabinet at 128f and wrapped burgers holding in other heated cabinet at 99f. CDI - EHS directed employee to reheat to at least 165f. Items reheated. Keep TCS foods in hot holding devices above 135f. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple cartons of milk in closed/sealed cooler inside WIC holding at 45f. PIC noted that the cooler of milk was rolled out for breakfast service and then returned to WIC earlier in morning. CDI - EHS directed employee to open sealed cooler and remove milk so that it will cool back to below 41f in the WIC. There is no additional cold holding method in place for milk in the cooler distributed during breakfast which allows milk to rise above 41f. Keeping the milk in the sealed cooler prevents air flow from the walk in and prohibits cooling. Either maintain the milk at 41f during it’s life in the cooler or remove the milk from the cooler to allow air from from the walk in to chill the product.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pans of mozzarella sticks staged for tomorrow’s meal prep open/uncovered/exposed in walk in cooler. CDI - PIC covered pans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of cooked French fries in heated cabinet at 117f and 121f. CDI - PIC reheated to above 165f. Keep TCS foods in hot holding devices above 135f.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed can of beans with dents on both top and bottom seams mixed with in use inventory in dry storage. CDI - PIC segregated to return area. Ensure dented cans are removed from inventory and segregated for return or are discarded. REPEAT

6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed multiple dented cans of beans in dry storage room not segregated from other inventory. CDI - PIC discarded. Remove dented cans from other food items and segregate for return or discard.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Tape and label adhesive present on exterior surfaces of plastic food pans stored as clean.

5-501.114 Using Drain Plugs - C. Observed missing/damaged drain plugs on both dumpsters. REPEAT

2-301.14 When to Wash - P - Observed employee grab trash container then handle clean single-service trays. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in empty sanitizer bucket. Maintain wet cloths in sanitizer solution.

5-501.114 Using Drain Plugs - C - Observed drain plugs missing from outdoor dumpsters.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on top of dish machine.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee return from outside who went directly to dishroom to wash utensils without washing hands. Immediately after entering kitchen and beginning tasks, employees must go to handsink to properly wash and rinse hands and dry with a clean paper towel. Employee was re-directed to handsink where hands were properly washed. CDI by instruction and properly washing hands.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Food must be stored off of floors at all times. Observed that delivery had been made and food items were placed on floor of walk-in cooler. Must have proper area at least 6 inches off of floor upon which food deliveries are deposited to avoid cross contamination of food and from floor to other surfaces where food is transferred.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed that delivery had been made and that boxes of single-service items were placed on floor of dry storage room. Must have proper area at least 6 inches off of floor upon which deliveries are deposited to avoid cross contamination of single service items and from floor to other surfaces where items are transferred.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed sa

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 sanitizer buckets below required concentration. PIC dumpster to be replaced according to PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damage to dumpster and lids left open. Repeat.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed rear hand sink near ice only reaching 94 degrees F. 10 day verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers in hot holdning cabinet at 120 degrees . CDI reheated to 173 degrees . -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lid damaged to point it will not close.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken patties holding between 124F and 128F in the hot box. CDI: Chicken was reheated to 180F and then placed in hot box immediately.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed two plastic carts holding standing water on loading dock outside cafeteria, one of which was actively breeding mosquitoes. PIC stated that he would have custodian remove carts.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed warewashing area employee moving from loading dirty dishes to unloading clean dishes without a proper handwash in between. CDI: Employee instructed to wash hands when changing tasks by PIC and washed hands. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling in front display holding unit while covered. CDI: Salads were uncovered and moved to walk in for rapid cooling before service.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - 0 pts -Observed employee go from soiled to clean dishes without washing hands. CDI - Employee washed hands and properly trained.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Repeat - Fan directed at clean dishes observed with dust build up. Walk in cooler fan covers observed with dust build up. Properly clean fan as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener not used with visible debris. Ensure that can opener is cleaned after its use or every four hours. CDI - Properly cleaned and sanitized. Recommend to place can opener in warewashing area after it has been used to ensure compliance at all times.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0pts - Observed dumpster door open.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Fan directed at clean dishes observed with dust build up. Properly clean fan as needed.

Observed sanitizer wiping cloth in sanitizer below 200 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed holes in dumpster, liquid discharge on ground. 5-501.15 Provide dumpster, waste containers that are of sound construction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the slicer. Clean and sanitize slicer. CDI- Cleaned during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the white panel inside the ice machine. Clean and sanitize as needed.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Backflow prevention device needed on the outside hose. CDI- Place on the hose during inspection by the school plumber.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean HVAC(and return) vents where needed.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C: Pressure guage reading between 45-55psi. Kitchen manager was aware of this issue and had placed a maintenance call prior to inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean base of slicer. Food debris present.

6-404.11 Segregation and Location-Distressed Merchandise - PF: Observed dented cans not separated from usable can goods. CDI-removed

4-101.19 Nonfood-Contact Surfaces - C: Gaskets on warmer door starting to tear. Monitor and repair/replace when needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two pans of chicken on the line had pieces as low as 125F. CDI - reheated in the oven.

6-501.14. Clean the fan in the dish machine area.

•3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads in the refrigerator behind the line cooling tightly covered at 50F. Allow to fully cool to 45F before tightly closing.

5-202.12 Handwashing Sinks, Installation - PF. Hand sinks must have at least 100F water provided through a mixing faucet. Observed 54F hot water in the employee bathroom.

. 3-602.11 Food Labels - PF Facility sells packaged products such as salads, fruit cups ect for customer self service without the required labeling CDI Child nutrition is currently working with the health department to correct this issue.